Desenvolvimento do Programa de Certificação do Pescado Brasileiro: identificação de fatores de sucesso na carcinicultura e tilapicultura

Abstract

The growing global demand for fish has led to a significant expansion of aquaculture has been growing at a rapid pace throughout the world. With the growth of activity, also increased the concerns related to the production, and its sustainability, especially with regard to food safety. Currently, food safety continues as one of the major concerns that the seafood industry is facing and is a key element to ensure food and nutrition security worldwide. The certification consists of one of the tools market potential based to minimize negative impacts involved in aquaculture production and thus increase consumer confidence by ensuring the production of quality fish. It is this context the Certification Program of Brazilian Fish (PCPB) is being developed, which aims to ensure the quality of fish as food safe as well as the sustainability of its production. The work aimed to identify the success factors in shrimp and tilapia culture in Brazil, in order to support the development of PCPB in order to ensure food safety through sustainable production systems. To this, the research was conducted in the form of case study. Initially we studied the major national and international references for relevant sustainable certification and regulations for shrimp and tilapia culture. Through the identification of the main management practices adopted against these references were developed checklists that were applied during visits to shrimp and tilapia farms in the states of Rio de Janeiro, Espírito Santo and Rio Grande do Norte. Furthermore, two workshops were held involving stakeholders in the sector to identify needs. The study reveals a lack of transparency and the need to address the lack of controls on the production and organization in all aspects covered: Documentation, Environment, Health and Animal Welfare, Food Safety, Social Responsibility and Safety. The main opportunities for improvement were related to the management of the enterprise, animal health programs, training of staff in good management practices, personal hygiene, animal welfare, environmental education and safety.